When you see the flowered plates, you know I'm back in Sarasota, the winter haven of B. J. Palmer, and me! What is it about the South that makes us want Mexican food? Whatever it is, this recipe was inspired by an absolute craving that began when I saw the sign for Chipotle, a fast food chain which uses only naturally raised chicken and beef in their tacos and burritos. I had heard about this restaurant before I arrived here, and wanted to investigate. Unfortunately, tacos and burritos are not on the Advanced Plan (as I am), so I was left to develop a taco-less and burrito-less version of what looked amazing when I visited Chipotle.
Chipotle is a wonderful flavor. It is not only hot, but has a smokey element to its taste. I assume it comes in mild, medium, and hot versions. I definitely got the hot variety. When you make the marinade for this chicken, taste your chipotle chili pepper. Depending on the heat of your spice, adjust the amount used in the recipe.
I used an indoor grill pan and the results were wonderful, but this would make a wonderful summer bar-b-que staple as well.
1/3 cup freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1/2 to 1 tablespoon chipotle chili powder
3 cloves garlic, minced
2 tablespoons (preferably organic) mustard, any style as long as it has no sugar
1/2 teaspoon salt
1/8 teaspoon white pepper (optional)
4 organic, antibiotic free, free range, boneless, skinless chicken breasts or thighs
1) Combine all ingredients except chicken.
2) Pour 80% to 85% of the marinade into a heavy duty zip-lock bag. (Reserve the remainder of the marinade for basting the chicken during grilling.)
3) Add chicken; close bag and zip to close. Place in bowl or baking dish and refrigerate for 2-6 hours.
4) When ready to cook, discard the marinade left in the zip-lock bag. Prepare and preheat grill. Cook chicken for 12-17 minutes, turning once and brushing frequently with reserved marinade, until chicken is thoroughly cooked.
Serve with guacamole, salsa, tomatoes, and possibly a dollop of organic sour cream. Depending on the heat intensity of your chipotle chili powder, you will need the guacamole and sour cream to cool your mouth!